Color:	pitch brown
Surface:	slightly flaked
Temper:	semi-flat
Snap:	tight

dirty butter, wax, vinyl, & brazier dooky-manure that even alkalis can’t suppress; aerates tobacco & radishes

Texture:	stiff fat & dry powder
Melt:	a time-vampire sucking it all day long

cocoa-flavored sugar -> vanilla grinds down to chocolate chip -> cookie dough cut by cinnamon -> mocha fudge at the bottom -> clears out a tiny radish mixed in melon

From the color straight thru the taste, this shows dutching all the way but well-dutched, the alkalis never too grating, leaving some of the innate profile intact & on the table. But like it’s namesake - Zaire - belongs to a by-gone era.

ING: cocoa mass, sugar, cacáo butter, lecithin, vanilla; CBS (Cocoa Mass / Butter / Sugar ratio) 4:5:7